Chicken with Grape Sauce

by Michael Chiarello

4 bone-in chicken breast halves
Gray salt
2 tablespoons fennel seeds, toasted and ground (or just use whatever kind of poultry seasoning you like)
1/4 cup extra-virgin olive oil
1/3 cup sliced shallots
1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish
2 cups grape juice
2 cups chicken stock or low-sodium chicken broth
1 cup halved seedless red grapes

Preheat oven to 400 degrees F.

Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.

In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.

Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.

Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper, cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute.

Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.